Friday, July 17, 2015

Canadian Patty Melt








     Canadian Patty Melt!
     The original Patty Melt actually was an open face sandwich when it was created back in the first half of the 20th century.  A Canadian Patty Melt is closer to being like the original patty melt, than what is served at American diner style restaurants in today's age.  
     Canada is a great resource for cold weather recipes.  Those who seek hearty filling meals can find what they are looking for in Canadian cuisine.  Brown gravy finds its way into many Canadian comfort food recipes.  French Fries are often drowned in brown gravy and ketchup tends to be a second choice item.  
     A Canadian Patty Melt is an open face sandwich made with a grilled burger patty that has swiss or cheddar melted on it.  The open face patty melt sandwich is then topped off with grilled onions and smothered with brown gravy.  
     A Canadian Patty Melt is good cold winter food item, but it is also a nice hearty summertime meal.  Eating lighter food like salads, chicken, fish and vegetables all summer long is impossible for some people to do.  A heavy duty meal that sticks to the ribs can be mighty satisfying after grazing on lettuce all week.  Not everybody has an office job or counts calories in their spare time.  Some people do heavy duty physical work and a filling meal during a lunch break is what they want.  A Canadian Patty Melt fits the bill!  

     Brown Gravy:
     This recipe yield about 1 1/3 cups of gravy. 
     This is a simple diner restaurant style gravy.
     Step 1:  Heat a small sauce pot over medium heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk.
     Constantly stir, till the roux becomes a brown color.  
     Step 2:  Add 2 1/3 cups of beef broth.
     Whisk occasionally, till the gravy comes to a gentle boil and it thickens to a very thin sauce consistency.
     Step 3:  Reduce the temperature to low heat.
     Add sea salt and white pepper.
     Add 1 small pinch of garlic powder.
     Add 1/4 teaspoon of onion powder.
     Step 4:  Simmer and reduce the gravy, till it is a medium thin sauce consistency.
     Keep the gravy warm over very low heat.

     Grilled Onions:
     Heat a sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 1 teaspoon of vegetable oil.
     Add 1 cup of chopped onion.
     Grill the onions. till they are tender and brown highlights appear.
     Season with sea salt and black pepper

     Canadian Patty Melt:
     Step 1:  Lightly brush 2 slices of French bread with melted unsalted butter.
     Heat a cast iron griddle or sauté pan over medium/medium low heat.
     Grill the bread on both sides till it is toasted golden brown.
     Keep the bread warm on a stove top.
     Step 2:  Press 6 ounces of ground Black Angus Beef into an oval hamburger patty shape.
     Season the patty with sea salt and black pepper.
     Step 3:  Bring the temperature of the griddle up to medium heat.
     Pour 1/2 teaspoon of vegetable oil on the griddle.
     Place the burger patty on the oiled griddle.
     Grill the burger on both sides, till it is fully cooked and evenly browned.  (A probe thermometer should read 160ºF in the center of the patty.)
     Step 4:  Place a slice of swiss cheese on the burger patty.
     Pour 1 ounce of water on the griddle near the burger.
     Cover the burger patty with a domed pot lid.
     Allow the steam to melt the cheese.
     Place the burger patty on a wire screen roasting rack to drain off any excess grease.
     Step 5:  Place the toasted bread on a plate.
     Place the swiss cheese burger patty on the bread.
     Smother the patty melt with the grilled onions.
     Pour a generous amount of gravy over the patty melt.
     Garnish with a curly leaf parsley sprig.  
     Serve with french fries or chips on the side.

     Canadian patty melt! ...  Smothered with brown gravy, eh!  

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